Low FODMAP Beef Carpaccio with Arugula and Parmesan
Total time55 min
Prep time25 min
Cook time0 min
4.7(6)
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Learn more →Ingredients
4 servings
- 12 oz beef tenderloin, center-cut, trimmed of all fat and sinew
- 3 tbsp extra-virgin olive oil, divided
- 2 tbsp fresh lemon juice
- 1 tsp dijon mustard
- salt and pepper, to taste
- 2 cups baby arugula
- 2 oz parmesan, shaved with a vegetable peeler
- 2 tbsp capers, drained
For serving
- 1 lemon, cut into wedges, for serving
Instructions
- 1
Wrap the beef tenderloin tightly in plastic wrap and freeze for 25–30 minutes, until the exterior is firm but the center is not frozen solid — this makes slicing much easier.
- 2
Place your serving plates in the refrigerator or freezer to chill while you prepare the beef.
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